Peach Shortcakes With Cream Scones

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3 tablespoons sugar
• 1/4 teaspoon kosher salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup plus 1 tablespoon heavy cream, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Sugar, or vanilla sugar, for garnish

For the Peach Compote:

• 1 (28-ounce) can sliced peaches in syrup, diced, syrup reserved
• 4 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon cornstarch
• Lightly sweetened whipped cream, or whipped topping, for garnish
• Cinnamon, or cinnamon-sugar, optional